Skip navigation
 
Overal Rating: 8 [?]

Indigo Grill

 

Make Reservation

1536 India Street, San Diego, CA 92101

Recipes

Bookmark & Share

 

Grilled Romaine Salad

Chef Deborah Scott Crisp salads made from the leaves of fresh romaine lettuce are now featured on the menus of many discerning dining establishments. These tasty, nutritious greens are also one of the main ingredients in the popular Caesar salad, which was made famous at the Tijuana hotel of the same name during the 1940’s. Here is a special version of gourmet salad that lightly grills the romaine leaf, and then incorporates a tangy dressing and fruit garnish to create a salad course that is certain to delight the palate.

Cook Tip: Chef Deborah Scott uses chicken stock in the fig jam garnish and anchovy paste in the romaine dressing; substitute vegetable stock and omit the anchovy paste for a vegetarian version.

 
Serves: 6 Vegetarian: Yes
Preparation Time: 00:40
 Cuisine: American
Difficulty: Moderate Meal Type: Dinner
Main Ingredient: lettuce Dish Type: Salad
Main Cooking Method: Grill & Barbeque Season/Occasion: Any Occasion

Grilled Romaine Salad

Ingredients

  • 36 romaine lettuce leaves, washed
  • 1/4 C. olive oil
  • (to taste) salt and pepper
  • 2 C. romaine dressing (see recipe)
  • 2 C. fig jam garnish (see recipe)

Directions

Brush freshly washed romaine leaves on both sides with olive oil and season lightly with salt and pepper. Grill over coals on each side for 30 seconds. Place 6 leaves on each plate, drizzle with romaine dressing and decorate with drops of fig jam garnish.
 

Romaine Dressing

Ingredients

  • 2 C. lime juice
  • 4 C. pomace oil
  • 1/4 C. roasted garlic
  • 1 tsp. sage
  • 1 tsp. tyme
  • 3 chipotle peppers, chopped
  • 1/4 C. anchovy paste
  • 1/4 C. Dijon mustard
  • 1/4 C. honey
  • 1 tsp. kosher salt
  • 1 1/2 tsp. pepper

Directions

Place all ingredients in food processor and blend until smooth.

Note

This recipe yields 7 cups dressing. Recipe may be reduced or extra dressing stored in the refrigerator for up to one week.
 

Fig Jam Garnish

Ingredients

  • 1 C. chopped shallots
  • 1 Tbsp. walnut oil
  • 4 C. red wine
  • 2 C. chicken stock
  • 2 C. balsamic vinegar
  • 1/4 C. chopped rosmary
  • 1 1/2 C. sugar
  • 4 C. chopped dried figs

Directions

Heat oil and shallots in pan and sauté until soft. Add red wine, chicken stock, and balsamic vinegar. Bring to boil, simmer until reduced by half, and then add chopped rosemary, sugar and chopped figs. Cook for 30 minutes until slightly thickened.

Note

This recipe yields 5 cups fig jam. Recipe may be reduced or leftovers stored in the fridge for up to one week.